Orecchiette with cherry tomatoes and kalamata tapenade

1 pd orecchiette
1 Tbsp olive oil 1 medium red onion, sliced into thin half moons (about 1 cup)
1 pd cherry tomatoes, halved
For the Tapenade:
1 1/2 cups kalamata olives, pitted
3 Tbsp capers, drained
2 cloves garlic, chopped
handful fresh parsley (1/2 y packed)
1/2 tsp dried oregano
1/2 tsp dried tarragon
dash of pepper
1 red wine vinegar
2 Tbsp Olive oil

Combine all the tapenade ingredients in a blender or food processor.
Prepare the pasta according to its package directions. While the pasta is boiling, saute the onions and cherry tomatoes in the olive oil over medium heat for about 7 minutes.Reserve a 1/2 cup of cooking water from the pasta and drain the rest. Add the pasta to the tomatoes and saute for a few seconds. Add 1 cup of the tapenade and the reserved pasta water, stir to coat.

Number of Servings: 6

Recipe submitted by SparkPeople user DDDRENNEN.